Marinated Tofu Feta

4.92 from 12 votes

Made with easy to find ingredients, this marinated tofu feta is briny, herby and deliciously moorish. It's a simple and inexpensive way to add protein to salads, sprinkled over lemon orzo or spaghetti, or added to antipasto platters. Or, if you're anything like me, eat it straight from the jar. Main ingredients: firm tofu, nutritional yeast, garlic, miso paste, lemon, dried mint.

Prep Time5

resting time8

Course: Appetizer

Cuisine: Greek, Vegan

Diet: Gluten Free, Vegan

Servings:

Calories: 235kcal

Author: Amanda Logan

Equipment

tofu press or a heavy pot

Ingredients

For the "feta"

400 g firm or extra firm tofu pressed

For the marinade

2 teaspoon salt
zest of 1 lemon
¼ cup lemon juice
2 tablespoon apple cider vinegar
1 tablespoon dried oregano
1 teaspoon dried dill or mint
1 teaspoon miso paste
¼ teaspoon chilli flakes optional
1 tablespoon nutritional yeast
¼ cup olive oil
2 large garlic cloves crushed or 3-4 smaller ones

Instructions

Slice the tofu into slabs and then into cubes. Press the tofu for at least 30 minutes. (instructions in the post)
Whisk the marinade ingredients together in a bowl. I add the garlic last because it gets caught up in the whisk.
Toss the pressed tofu cubes in the marinade and transfer everything to a jar or container. I used a shallow lunch box-style deal so I can easily shake it up and stop the olive oil from solidifying in the refrigerator.

Notes

FAQ's

How do I store my tofu feta? Store it in a sealed container in the fridge for up to 7 days.

Do I have to use oil? Feta naturally has fat so using oil gives us a sense of that with tofu. Also, it works as a carrier for all those delicious flavours.

Top Tips

Don't skip out on pressing the tofu. Pressing the tofu gets out a lot of the moisture. Skipping this step means you'll end up with a watered down version of feta. No one wants that.

Allow it to marinate. The longer you leave it to do its thing, the better the flavours will be.

Nutrition